Date Shortbread 1968 Food

CLASSIC SHORTBREAD

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Butter a 9-by-12-1/2-inch jelly roll pan and line it with parchment, then butter the paper.
• Whisk together the flour, cornstarch and salt in a bowl. Beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
• Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a sharp knife into approximately 1-by-3-inch bars. Use a fork to prick a decorative pattern into the tops.
• Bake, rotating the pan from front to back halfway through, until golden, 60 to 70 minutes. Let stand for 5 minutes in the pan, then re-cut the bars along the previous cuts. Carefully lift the bars off the parchment with a small spatula and transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 5 days.

DATE SHORTBREAD 1968

Steps:

• Filling:.
• Combine, dates, raisins and water, and cook over medium heat until thick and redued. Remove and cool.
• Base and top:.
• Place flour, soda, powder and salt into a large bowl. Cut in the margarine or butter until crumbly. Then mix in the brown sugar and oats, combining well.
• Pat half this base crumb mixture into a lightly greased 9 x 13 inch pan.
• Spread cooled filling evenly on top.
• Pat lightly the remaining crumbs on the top.
• Place in preheated oven 325 degrees, for 30 to 35 minutes. Increase heat if necessary to make sure the top is a nice light golden brown.
• Cut into squares while still slightly warm. Then cool thoroughly.

TEA TIME SHORTBREADS 1965 (CANADIAN)

Steps:

• Cream the margarine, cream cheese and sugar until fluffy.
• Add beaten eggs, vanilla, and zest.
• Beat in well.
• Combine in the flour and the salt.
• Stir in the mini chocolate chips.
• Drop onto parchment lined or greased baking sheet.
• Bake 350 degrees for 11 to 12 minutes.
• Bottom should be browned only.
• Store after completely cooled in an airtight container.
• May also dredge into icing powder and then store if desired.

DATE-FILLED SHORTBREAD COOKIES (MA'AMOUL)

Steps:

• Dough: In a small bowl, stir yeast and 1/2 teaspoon sugar into warm water; let stand until bubbly, about 5 minutes.
• In a large bowl, whisk together flours, mahleb, salt, mastic, and remaining 1/2 cup sugar. Gently mix in clarified butter until it is absorbed. In a small bowl, stir together yeast mixture and milk. Drizzle over flour mixture; using your hands or a rubber spatula, knead just until dough comes together and is moist but not wet. Cover; let stand at room temperature 2 hours.
• Filling: Meanwhile, pulse dates, butter, water, sugar, cinnamon, mahleb, and anise seeds in a food processor until a smooth paste forms. Cover and let stand until dough has rested.
• Preheat oven to 350 degrees. Using a 1 1/2-inch ice cream scoop, scoop 1 heaping tablespoon of dough; roll into a ball. Press dough in the palm of your hand to form a well in the center. Place 1 scant teaspoon of filling in well. Pull up sides of dough to enclose, adding more dough if necessary. Firmly press dough into a ma'amoul mold. Invert mold; tap to release dough onto a parchment-lined baking sheet. Repeat with remaining dough, spacing about 1 inch apart. Refrigerate about 1 hour.
• Bake until beginning to turn golden around edges, 14 to 17 minutes. Transfer sheets to a wire rack; let cool completely.

SHORTBREAD, 10 WAYS

Steps:

• Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
• Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.